EASY Mexican Arugula Salad with Olive Oil dressing! This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.
I love this Mexican Arugula Salad! The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner. I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!
With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.
What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch. And what’s even better is there no time waiting for lunch or dinner to be heated, this Mexican Arugula Corn Salad is made within minutes.
Arugula Salad Recipe
The key to any salad is the greens and the dressing. For the greens I’m using Earthbound Farm 1/2 & 1/2 baby spinach & baby arugula because it’s my favorite but I also recommend a Sweet Kale mixture too.
Besides the greens, you’ll need tomatoes, corn, the delicious olive oil/lime juice/cumin dressing we’ll make and a little bit of shredded cheese to throw on top. You probably have all these simple ingredients already which means you can have this salad for lunch.. today!
Throw everything in the bowl and you have one big salad for yourself, or to share. I’ll let you decide. Totally optional, but you can up it a notch with some shaved parmesan cheese on top too!
Enjoy this fresh tasty salad!
Looking for more salad recipes? Try my Rainbow Kale Salad!
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Mexican Arugula SaladPrint
- 5 oz package of Arugula/Spinach Mix I used Earthbound Farm 1/2 & 1/2 baby spinach & baby arugula
- 1 15 oz can corn
- 1 large tomato diced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- dash of red pepper flakes
- salt + pepper to taste
- 1-2 tablespoons shredded cheddar/Mexican blend cheese
- Pour olive oil, lime juice, cumin, pepper flakes and salt + pepper in small bowl and mix until cumin is dissolved.
- Put salad greens, corn and tomato in large bowl. Add olive oil dressing mix.
- Mix until all greens are evenly coated.
- Sprinkle cheese on top.